Taste of Home
Wonderful English Muffins
TOTAL TIME: Prep: 30 min. + rising Cook: 25 min.
YIELD: 12 muffins.
When I was growing up on a farm, my mom always seemed to be making homemade bread...nothing tasted so good! Now I like to make these simple yet delicious muffins for my own family. —Linda Rasmussen, Twin Falls, Idaho
Ingredients
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1 cup whole milk
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1/4 cup butter, cubed
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2 tablespoons sugar
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1 teaspoon salt
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2 packages (1/4 ounce each) active dry yeast
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1 cup warm water (110° to 115°)
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2 cups all-purpose flour
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3 to 3-1/2 cups whole wheat flour
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1 tablespoon sesame seeds
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1 tablespoon poppy seeds
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Cornmeal
Directions
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1.
Scald milk in a saucepan; add butter, sugar and salt. Stir until butter melts; cool to lukewarm. In a small bowl, dissolve yeast in warm water; add to milk mixture. Stir in all-purpose flour and 1 cup whole wheat flour until smooth. Add sesame seeds, poppy seeds and enough remaining whole wheat flour to make a soft dough.
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2.
Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour.
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3.
Punch dough down. Roll to 1/3-in. thickness on a cornmeal-covered surface. Cut into circles with a 3-1/2-in. or 4-in. cutter; cover with a towel and let rise until nearly doubled, about 30 minutes.
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4.
Place muffins, cornmeal side down, in a greased skillet; cook over medium-low heat until bottoms are browned, 12-14 minutes. Turn and cook until other side is browned, 12-14 minutes. Cool on wire racks; split and toast to serve.
Nutrition Facts
1 muffin: 240 calories, 6g fat (3g saturated fat), 13mg cholesterol, 248mg sodium, 41g carbohydrate (4g sugars, 4g fiber), 7g protein.
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